Total Catering Management Service
 

Recruiting the Concept One Team for your Total Catering Management Service will give you access to experience within the catering trade totaling over 100 years. Experience which has covered almost every aspect of the catering industry including:

• Restaurants
• Hotels
• Contract Catering
• Industrial Catering
• Hospitals (Private & NHS)
• Pub Retail
• High Street Retail
• Airline Catering
• Raw Meat & Poultry Processing
• Manufacturing
• Cook Chill
• Cook Freeze
• Sous Vide
• Purchasing
• Sales & Marketing

We strive to achieve

• Increased food sales and gross profit margin
• A reduction in the cost of sales
• Improved and maintained quality
• Greater efficiency of operation
• Ensure compliance with food safety legislation
• Ensure the menu’s reflect and respond to current food trends and eating habits

This is achieved by

Increasing custom by improving the quality, variety and presentation of the food by regular review and the operation of themed menu’s and promotions

Saving on cost of food through the group purchasing power of Concept One and it’s approved suppliers and distributors. We are treated as part of their cost of sales-you the customer do not pay a premium

A ‘quality first’ policy which means quality will not be forsaken for price

Quality of end product and service is maintained through detailed specification manuals and support training as required

Improving efficiency through streamlining the amount of suppliers delivering to each unit, therefore reducing the amount of invoices to process

Enhancing efficiency through staff being more effective. Without the concern of producing operation manuals, negotiating with suppliers, developing menu’s, processing excessive paperwork, the management team have more time to concentrate on the smooth efficient running of the catering operation and looking after the customer.